Aug 6, 2011

Chicken in Wine Sauce Recipe

As promised on Facebook, here is my recipe for chicken in wine sauce. I've been making this dish for years without a recipe so I had to write down everything I was doing. And since I didn't think directions like a dash or to taste would cut it, I actually measured everything. It was a little annoying, but I did it for you, my loyal readers.

1. One pound of chicken is usually 2 breast. Now you can pound the chicken to make it flat or you can cut it in half to make it thin. I cut it, it's much easier. Although if you're annoyed pounding it out will really help you out.

2. Heat 2 T of olive oil in a large skillet.
3. Meanwhile season the flour with 1/4 t tarragon, 1/4 garlic powder, and 1/2 t pepper. Coat the chicken in flour and place in the hot oil. Brown on both sides and remove from heat. You want to make sure you are handling the chicken gently so the flour stays on.

4. Add 1 T oil and heat
5. Add 3 TB of the seasoned flour and make a roux. Stir and make sure it doesn't burn. Cook about 5 minutes.

6. Add sliced mushrooms and onion and saute 3 mins. They will absorb all the roux.

11. Cook egg noodles so they are done at the same time as the chicken.
12. Top egg noodles with chicken mixture and serve.

OK so there it is. I have been known to put more wine in the sauce to make it a little saucier. Sure it's a word. I know it sounds hard, but it's not. It it time consuming though so it more of a weekend meal for me. It took me about 45 minutes to make. I hope you like it!